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Christmas Cookies: Raisin Rock Cookies
December 27, 2016

It had been ages since I baked cookies with raisins.

Since Christmas Day is just around the corner, I decided to bring out my old recipe scrapbook which is packed with newspaper cutting recipes, magazine recipes and some of those recipes shared by my friends.

One of my best cookies is Raisin Rocky Cookies that I loved very much, my kids do too.

We are cookie monsters.

Cookie recipes are easy to bake and you don’t have to be an expert of this.

Even a new beginner like me, who was self-taught to bake cookies from scratch, directly online without my mom’s guidance ( because my mom is only good at Nyonya spicy food, not in baking!), I found that it took a lot of patience and to make changes to your recipe ingredients’ measurement in order to bake perfect cookies.

These Raisin Rock Cookies are NOT as hard as rocks at all.
Instead, they are crunchy and brittle easily once you take a bite into them.
Honestly, I even just pop in the rockies into my mouth and they melted alike Melt-in-the-mouth butter cookies!
What you need

# Brown sugar- Actually, the original recipe calls for white sugar only but I decided to break it into 2 types of sugar to reduce the sweetness. Brown sugar or palm sugar makes your rock cookies turn brownish and it is less calories plus less sweetness. Don’t indulge too much sugar into your cookies because it is not healthy for your kids to get diabetes that early.
# Raisins- You can either choose raisins or sultanas but remember they should be seedless. There are 2 types of raisins; Black or Yellow, that doesn’ t really matter! Chop them if you find the raisins too big for your kids. Also, remember to put the raisins in a ziplock bag, pour in the baking powder, seal it and start shaking the ziplock bag to mix them up. Baking powder helps the raisins to stay on top instead of sinking down into the batter.


I had used Grade A eggs for all my baking purpose. Grade A eggs are bigger in size and the egg yolk is round, doesn’t break easily. Eggyolk is used in this cookie recipe is order to grab hold the flour and butter mixture together. In addition, it makes the cookie crunchy, not hard as a rock. It gives the yellowish color that blended well with brown sugar color.

So, let’s get baking now for this Christmas Day,happy Holidays!!!
Raisin Rock Cookies

150g unsalted butter
70g brown sugar
50g white fine sugar
1 egg yolk
1 tsp vanilla essence
400g self raising flour
1/2 cup raisins mix with 1 tsp baking powder
Method of baking:

1)In a mixing bowl, cream the butter together with the brown and white sugars together.
2)Cream until pale and creamy.
3)Add the vanilla essence and egg yolk, beat until well mixed.
4)Sieve in the self raising flour into the butter mixture.
5)Toss in the raisins, stir the batter well.
6)Use your hands, knead the batter lightly until you get a soft dough.
7)Scoop up 1 tbsp of cookie dough, transfer it onto a lightly greased baking sheet on the cookie tray.
8)These cookie batter may looked alike little rocks.
9)Allow the cookies for spreading. Hence, don’t put the cookies too near to each other, leave at least 1 finger spacing.
10)Bake in the oven at 180C for 20min until crisp and brownish.
11)A little burnt bottom is OK.

Makes around 50-60 rockies


photo belongs to peachpurple


More cookie recipes to share:

Sweetheart Cookies

Walnut cookies

Cashew nut cookies

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